Gourmet Filet Mignon Steaks
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Filet Mignon Steaks are taken from the tenderloin, which make them one of the most tender cuts of meat and also one of the most expensive. While it is relatively pricey, you can find this cut at upscale restaurants and hotels. It is usually grilled and served with little adornment, save for the traditional salt and pepper rubbed in during the grilling.
Gourmet Filet Mignon Steaks from La Cense are aged for 19 days to further enhance the buttery texture and delicate flavor. While Filet Mignon is not necessarily the most flavorful cut of beef, La Cense maximizes the unique flavor that characterizes this superior cut. You can wrap your Filet Mignon in a delicious layer of bacon or use a marinade to further highlight this flavor. The superb flavor is in large part due to La Cense's grass fed cattle, raised on the vast, clean plain of southwest Montana.
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How to Prepare Your Gourmet Filet Mignon Steaks
For those who are intimidated by it, Filet Mignon is actually easy to cook. Many people who enjoy Filet Mignon prefer to have it cut thick and left quite rare after cooking. While a rare Filet Mignon Steak will barely be warm in the center, it's the preferred choice for those who like a gourmet Filet Mignon Steak with a very light taste and the most appealing texture.
Trust La Cense Beef to provide you with the very best gourmet Filet Mignon Steaks available. You can prepare them rare or more well done, and the savory, full-flavored beef will please either way. La Cense's grass fed cattle produce steaks that are lighter in fat and calories than grain fed beef, but the taste is far richer and superior in every way.